Sunday, September 16, 2012
I'm on a Jelly Roll !
recipe and directions here. I'll post a photo later in the week when it's done, but you can see last years batch here, and that batch didn't even have these "special red apples" in it...
Ok, one batch of apple jelly, half done, does not a "Jelly Roll" make... But there's more.. Yesterday after a visit to our wonderful Saturday morning Farmer's Market, I came home with a big bag of red peppers, and did a batch of Red Pepper Jelly, and did a second batch today... Did you know that one red pepper has three times the amount of Vitamin C in one orange?! They are also a rich source of lycopene and beta-carotene, and contain folic acid, potassium, and iron. It's all good!! (Sorry- just had to put on my Home Economist hat there for a minute!!) And red pepper jelly is sooo good on a cracker or melba toast with a bit of cream cheese. Mmmmmm. And it's SOO easy to make.
Here's my recipe. If you want to make it a bit "hot" you can add a dash or two of Tabasco, or a little cayenne pepper once it is cooked, just before bottling.
Sweet Red Pepper Jelly
2 cups pureéd red pepper ( 2 - 3 large peppers)
1.5 cups white vinegar
5 cups white sugar
one box (170 ml.) liquid Certo (2 pouches)
Wash peppers, remove seeds and inside membrane, and cut peppers in chunks. (Some people leave the seeds in for some "heat", but I don't) Place chunks in blender and pureé. Add pureé to stockpot with vinegar and sugar. Stir well. Bring to a boil and boil for 15 minutes, stirring frequently and skimming off any foam that forms. Remove from heat and add Certo. Stir for 2 minutes. Pour into hot sterilized jars, and cap. Yummmm.. bring on the crackers and cream cheese...
Just a reminder...If you haven't entered my Giveaway yet, you only have a few more days.. check it out here.
"A day without laughter is a day wasted." ~ Charlie Chaplin